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8.
Belgian Waffle Baker Use and Care Guide
AMARETTO FRENCH TOAST WAFFLES
12 slices sandwich sliced bread, 4 x 4 inch square
4 large eggs
1/3 cup milk
1 tablespoon dark brown sugar
1/2 teaspoon almond extract
1/2 teaspoon ground nutmeg
1-1/2 teaspoons orange rind, grated
1-1/2 tablespoons almond liqueur, such as Amaretto, (optional)
1 tablespoon butter, melted
3 tablespoons sliced almonds, toasted
powdered sugar
maple syrup, warmed
Lightly grease and preheat Waffle Baker.
In a medium bowl, whisk eggs, milk, dark brown sugar, almond
extract, nutmeg, orange rind, almond liqueur and melted butter.
Coat both sides of 1 slice of sandwich bread with liquid mixture. Place
1 slice of soaked bread into each section of the Waffle Baker. Close
the Lid, Latch and cook for approximately 3 minutes or until brown.
Remove the French toast waffles. Repeat with the remaining bread
slices. Sprinkle with almonds and powdered sugar and serve with
syrup. These waffles are excellent with seasonal fresh fruit toppings,
such as loganberries, and whipped cream.
YIELD: 12 slices
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